Modern Microwave Cooking

Fresh besan gives the best resuts.

Please remember, a trial run is best given to assess your MW timings.

Besan - 1 cup

Ghee ( melted) - ¾ cup

Sugar - 2 cups

Water - ½ cup

This should be made in a big MW vessel, to prevent overflowing.

Mix besan & melted ghee well & keep ready.

Mix sugar & water in tme MW bowl.

MW hi for 2 mtes & remove.

Mix thoroughly & MW hi for 2 more mts.

Stir to make sure the sugar has dissolved thoroughly & completely.

If not, MW for a few more secs.

Remove & add besan-ghee mixture.

Put back on microwave.

MW hi for 2 mts, remove & stir.

Put back & repeat once again.

Usually it takes 4-5 mts & varies with the oven.

As soon as a honey comb texture is reached, remove.

Immediately pour over a greased plate, level by shaking the plate & sprinkle sugar on top.

Cool & cut.

Unbelievable boon we have got it from you in the name of mysore pak?? BTW, is there any similar texture to honeycomb as it is not very clear to to check with mysore pak consistency?

Thanks.

After a long time, we are in touch right through the day !
It is the usual mysorepak padam - the whole mixture sizzling in tiny bubbles & rising up like a honeycomb ! I may post a few more " treasures" but on one condition - for MW sweets feedback is a must ! There is no point otherwise in my posting them, if you all don't try them !
Love & regards,
Chithra.

Hello Mrs.Chitra

Today tried your Mysorepak and Benne Delight. Both of them were really good. Thanks a lot.

Thankyou for the feedback.
Love & regards,
Chithra.

Dear Chitvish,
just now I saw the mysore pak. Oh, I am leaving for Tvm today and there is already many things to finish before leaving. No time to try this,I feel very disappointed. I was so busy yesterday that I was not able to visit IL. Anyway, I will try once I come back and also ask my friend there to look up and try it while I am there. Oh, my, a I thrilled! I can't wait.
With warm wishes,
varloo

For going to TVM. Pls carry me in your heart as you go there. Try to visit the Brahmapuram Mahalakshmi temple in Sasthamangalam Junction. It is a small and serene temple with Lakshmi Vinayakar, Mahalakshmi and Pratyangira Devi. And try to catch some chaat at Bimbis near Pazhavangadi.

Freak out Varloo, in TVM!
regards
Vidya

This is an ideal sweet to try when you are left with a few slices of bread.
Bread slices - 5

Ghee - 3 tbsp

Milk - 2 cups

Sugar - 1/2 cup

Cardamom pdr - 1/2 tsp

Saffron - 1/4 tsp

Chopped cashew - 1 tbsp

Raisins - 1 tbsp

Warm saffron and powder .

Break bread into tiny pieces , mix with ghee in a micro vessel.

Micro Med for 3 mts and Micro Med Low for 5 mts, till crisp , stirring once or twice in between.

Add milk, Micro Med for 5 mts .

Remove, stir , add all other ingredients and Micro Low for 5 mts , stirring once in between .

Serve at room temperature.

This is a very easy sweet which can be prepared in a jiffy when unexpected guests drop in.

Hello friends
I am Raka Arora from Malaysia. I cook everything e.g boiling milk to make indian sweets. healthy cooking
bye till next

This can be done very spicy with really sour mangoes or less spicy with less sour mangoes. I am giving a general method because it depends on the mango you choose. But the method is the same & the variation is only in the spice level.

Roast 2 tsp methi seeds dry, till the colour changes & powder with 2 tsp hing powder.

Always, powder crystal salt & use if you want to keep the pickle over a length of time. Otherwise use table salt. Remember, table salt is slightly sharper than crystal salt

Best choice is to make pickle masala & use whenever necessary.

Spicy thokku:

This can be made really hot. In Chennai we can buy thokku mangoes. Wherever you are, buy the sour variety which is totally unripe. Even if it has just started ripening, the pickle will not last long. Wash, peel & grate the mangoes.

Grated mango - 3 cups

Red chilli powder - 3 tbsp ( spice level is one’s choice )

Salt, haldi, hing-methi powder

Gingelly oil - ½ cup

Mustard seeds - 1 tsp

Take a big bowl & add oil.

Add mustard seeds & MW hi for 3 mts.

Add the mangoes, haldi & cover with a lid.

MW hi for 5 mts.

Remove, open, lightly mash with a spatula, add chilli powder, salt & mix well.

MW hi for 10 mts, stirring every 3 mts.

It is ready when it forms a mass with oil surrounding it.

Remove & add hing-methi powder & mix very well.

Please remember timings may vary slightly with each MW oven.
If you are preparing smaller quantity, you can cut down the oil by half.
More oil only helps to preserve the pickle better.
Since mangoes are seasonal, extra thokku prepared can be stored in ziplock covers in the freezer & used later. But make sure, in that case, to add enough oil, since oil preserves it.